Preparation

Preheat oven to 425 degrees. Put butter in 10-inch iron skillet and place skillet in oven until it is very hot.

In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Combine buttermilk, egg and creamed corn and add to dry ingredients. Make sure the batter is pourable. If not, add additional buttermilk.

Swirl melted butter in the skillet and pour the batter into it. The batter will sizzle when its hits the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

I love to eat mine drizzled with honey.

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